10 replies to this topic

[BarelyBrews]

I have not yet checked my brews that are in the primaries now. Still on the yeast cake,will check them soon.I will have 12 days and 14 days tomorrow. Mostly i move them around 14 days or so. However,busted one finger good this past sunday,and others are bruised up .Popping the vicodens since i went to the doc on monday. Anyhow,not trying to get technical about fg just wondering how long others have waited.Thanks.

[ncbeerbrewer]

I don't make it a habit but I have left beers on the primary yeast for up to 4 weeks, no ill effects. I think based on how long yours has been there double that and you will be fine to be honest. Hope the healing goes well for you!!

[RommelMagic]

I've been known to get a little lazy and let it sit, hell, even over four weeks. No worries.

[3rd party JKor]

Yeah, you can go at least 2 more weeks. I don't even worry until a month and wouldn't even fret too much if I have to leave something in primary for 6-8 weeks.

[SchwanzBrewer]

Left on for 6 weeks before and had no ill effects. The biggest deal I think is temp control. If you have that down then you can leave it there for a while. I have been leaving mine in primary for 3 weeks and then transferring to the fridge to clarify for a week, keg and back to the fridge for carbonation.If you are leaving it in open air to big temp swings then I wouldn't leave it in primary for much longer, but I'm a noob so take it or leave it.Cheers,Rich

[MolBasser]

Personally, I move off of primary as soon as the fermentation is essentially done. For ales, this means about a week. For best quality, don't let it sit over 2 weeks. It will be ok for a month, at that point you will start seeing autolysis issues.My $.02MolBasser

[MolBasser]

What about diacetyl rests?

For me, that happens in secondary before chilling. There is plenty of yeast in suspension to get rid of the diacetyl.MolBasser

[BarelyBrews]

Thanks for all the replies,so i think the general consensus is i still have some time.By the way both beers are sitting at 59 degrees.

[3rd party JKor]

The cooler temp definitely helps.I trust Basser when he says that after month you will start picking up autolysis flavors, but I think most people wouldn't notice them. It's the kind of thing someone with a well-trained palate would pick up on. Of course, a lot of that has to do with your initial yeast health. If you started off with questionable yeast, you'll be much more likely to get noticeable autolysis flavors after a month.

[Thirsty]

I trust Basser when he says that after month you will start picking up autolysis flavors, but I think most people wouldn't notice them.

What exactly are autolysis flavors? I judged a straight lambic last saturday, and I picked up on huge diacytaldehyde (sp? green apple!) and the judge I was with was a national rank. He scored a 35, I scored a 25. When we compared I was like "really?? WTF? I mean it was blatantly obvious. We turned to the steward, and he said the same thing- oh yeah huge aroma and cidery tart green apple. We adjusted, and he rescored with the new knowledge, and admitted he can never detect it. Sometimes not only are these off flavors hard to pick up on, hard to identify, but also some palates just do not recognize it. I can honestly say I have left some primaries go for 6-8 weeks, and never got off flavors, that I know of at least. Could be there, I am not picking them up. This is inspiring me to do a spinoff poll!

[MolBasser]

This is quite true. Some people are blind to diacetyl (oh, and you were smelling acetaldehyde), and others smell it from a mile away.To me, yeast autolysis aromas are a meaty/brothy sort of bullion cube aroma, along with a sheery/stale pineapple aroma.I suffer now due to the fact that SNBC has worked very hard to educate my nose/palate. Sometimes it makes it hard to just go out and enjoy a beer because I am constantly evaluating everything sensoraly.However, whether or not you are detecting it, your fermenter is making it (autolysis aromas) when you are banging on the month mark.Best to just rack the beer after the initial fermentation is over.The more homebrewers adhere to good brewing practice, the more their beer will improve. Every little thing that you do will have a cummulative effect on the finished product.MolBasser